Quality lamb can be pretty pricey but for a special occasion I do like to splash out on the good stuff. For Best Beloved's birthday this year our lovely friend Faby was coming for the evening so we decided to go all out & get a really good leg of lamb for the occasion (from the very jolly and helpful Welsh butcher at the farmer’s market). Whilst it set us back £26, it was well worth the money and ended up feeding us for 3 meals as well as giving a nice stock.
I like to poke deep holes all over the meat & insert a sliver of garlic & a sprig of rosemary into each one. We often also pop in a little piece of anchovy to very good effect, it adds a really savoury note to the whole affair without remotely tasting fishy. I put the lamb into my beloved enamelled roaster and pour over a bottle of red wine. I add a little lamb stock to the wine or if I don’t have any maybe a splash of soy sauce or a sprinkle of salt. Over the lamb goes a big handful of bashed up pink peppercorns (a pestle & mortar is by far the best way to deal with the slightly sticky pink pepper as it tends to gum up a normal pepper grinder) and ground black pepper. Into the wine around the meat I put 5-6 whole garlic cloves. If you are looking to have pink lamb & therefore cooking for less time, I’d poke a little hole in each of the garlic cloves to allow them to cook & melt into the gravy. If cooking for longer there’s no need as this will just happen by itself. I also add a couple of desert spoons of redcurrant or cranberry jelly. This adds a slight sweetness and a whole new layer of flavour such as you get from adding chocolate to a chilli con carne.
|Maybe not dainty but so delicious!|